SPICY SALMON SANDWICH WITH GINGER-PEPERONCINI AIOLI

Spicy Salmon Sandwich with Ginger-Peperoncini Aioli image

This marinade and aioli are one fearsome duo! Wow your guests (and yourself) with this fancy - yet simple - sammie.

Provided by carmell childs

Time 35m

Number Of Ingredients 22

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Ingredients

1/2 c real mayonnaise
2 tsp fresh ginger; finely minced
1/2 tsp capers; finely minced
1 tsp garlic & dill golden peperoncini, finely minced
SPICY CITRUS MARINADE
1/4 c extra virgin olive oil plus a little for brushing on grill
1 tsp montreal steak seasoniong
2 tsp lemon zest, grated
1 tsp crushed garlic
3 tsp minced, garlic & dill golden greek peperoncini
1/2 tsp capers; minced
1/4 tsp garlic salt
2 Tbsp fresh lemon juice; divided
1 Tbsp juice from the garlic & dill golden greek peperoncini bottle
SANDWICH INGREDIENTS
2 parmesan or italian ciabatta buns, sliced horizontally to form buns (approx. the same size as fish fillets)
2 pieces of green leaf lettuce
1 english cucumber, peeled and sliced on a mandolin
1 tomato, sliced
2 salmon filets (3.5"x 5"x1/2")
2-3 garlic & dill golden greek peperoncini sliced into rings for sandwich
*ginger-peperoncin aioli

Steps:

1. To prepare Ginger-Peperoncini Aioli combine the first 4 ingredients in a small dish and chill in the refrigerator.
2. To make Spicy Citrus Marinade combine the first 7 ingredients PLUS one tbsp lemon juice in a large zip-lock bag; shake to combine. Remove 2 tbsp. and reserve for brushing on bread. Add the remaining 1 tbsp. lemon juice and the peperoncini juice to the zip-lock bag; shake to combine; add fish fillets. Marinate in refrigerator for at least 30-40 minutes.
3. After brushing a little oil on grill heat to medium-high. Carefully grill fish fillets for 2-3 minutes on each side, or until toothpick inserted in the center of fillets comes out dry, or fish is done when it flakes easily with a fork.
4. Prepare Ciabatta by brushing the reserved marinade over the surface area of the bread, cut sides up. Place bread (cut-side down) directly on grill rack, grill until edges just begin to brown, about 1-2 minutes.
5. Assemble sandwiches by generously spreading the bottom buns with Ginger-Peperoncini Aioli. Layer lettuce, cucumbers, 2 slices tomato (on each), and salmon fillets*, top with desired amount of sliced peperoncini. Place bun on top and enjoy!! *For easier eating you may flake fish with a fork and distribute evenly over sandwich.

*** Explore more Spicy Salmon Sandwich With Ginger-Peperoncini Aioli Recipes »

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Valentine Musakanya

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I'm not a huge fan of aioli, but this sandwich was still very good. The salmon was cooked perfectly and the bread was toasted to perfection.

Gloria Nakasanya

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This sandwich was so easy to make and it turned out great! I will definitely be making this again.

Zahid Arman

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This sandwich was a bit too bland for me. I think it could have used some more seasoning.

Rishan Shan Shan

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I made this sandwich for my husband and he loved it! He said it was one of the best sandwiches he's ever had.

For Holly

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This sandwich was a bit too spicy for me, but it was still very good. The salmon was cooked perfectly and the aioli was very flavorful.

Johnny Arthur

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I'm not a huge fan of salmon, but this sandwich was really good! The aioli was especially good. I will definitely be making this again.

Farah Jan

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This sandwich was easy to make and so delicious! I used leftover salmon and it turned out great. The aioli was the perfect finishing touch.

Shamshul Islam

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I made this sandwich for lunch today and it was delicious! The salmon was moist and flaky, and the aioli was the perfect complement. I will definitely be making this again.